Summer pie with cherries, plums and currants in French
12 servings
210 minutes
This summer pie with cherries, plums, and currants is the embodiment of refined French pastry designed for enjoying sunny days. Its airy yeast dough infused with the aroma of butter and lemon zest perfectly complements the rich fruit filling. Sweet cherries and plums stewed with blackcurrant jam and cognac create a deep and complex flavor with subtle notes of tartness. The origins of this pie can be found in the traditions of French cuisine, where pastries with seasonal fruits hold a special place. It serves as an elegant dessert for family dinners or morning tea on the terrace. Moderate sweetness, soft dough, and juicy filling make it a truly unforgettable gastronomic delight.
1
Dissolve the yeast in a small amount of warm milk with a pinch of salt and sugar, and mix with three tablespoons of flour. Pour the mixed yeast into a small pot or bowl, lightly sprinkle with flour, and place in a warm place for 15-20 minutes.
- Fresh yeast: 15 g
- Milk: 150 ml
- Salt: to taste
- Sugar: 250 g
- Wheat flour: 520 g
2
Pour 500 g of sifted flour into a mound, make a well in the center, and crack in the eggs. Add salt, 25 g of sugar, and grated lemon zest. Pour in the yeast, mix well, and gradually add slightly warmed milk and 125 g of melted butter to knead a soft dough. Then cover the dough with a towel and let it rest in a warm place for 1 hour.
- Wheat flour: 520 g
- Chicken egg: 3 pieces
- Salt: to taste
- Sugar: 250 g
- Lemon zest: to taste
- Fresh yeast: 15 g
- Milk: 150 ml
- Butter: 150 g
3
Preheat the oven to 180 degrees.
4
Place the dough in a greased and floured mold, set it in a warm place, and leave it for 30 minutes to rise.
- Butter: 150 g
- Wheat flour: 520 g
5
Bake until done.
6
Remove the baked crust from the mold, cool it, carefully cut off the top, and scoop out the inside with a knife so that the thickness of the walls and bottom does not exceed 1 cm. Keep the cut-out crumb.
7
Remove the pits from cherries and plums, add currants and sugar, and stew. Add brandy and currant jam.
- Sweet cherry: 600 g
- Plums: 600 g
- Currants: 300 g
- Sugar: 250 g
- Cognac (brandy): 200 g
- Currant jam: 100 g
8
Fill the pie with a filling mixed with crumbled cut meat.
- Wheat flour: 520 g
